Effects of Pseudomonas putrifaciens and Acinetobacter spp. on the Flavor quality of raw ground beef

Beef stored under light had higher TBA values and more volatile compounds than beef in the dark for 8 d at 4°C (P < 0.05). Beef inoculated with Acinetobacter species had more bacterial growth, better acceptable sensory score, and fewer volatile compounds than beef inoculated with Pseudomonas putrifaciens (P < 0.05). Even though the growth of Acinetobacter spp. was 74 times more than that of Pseudomonas putrifaciens, the TBA values with Acinetobacter spp. increased only 60% of that with Pseudomonas putrifaciens after 8 d. Types of bacteria seem to be more important in lipid oxidation than numbers.